Restaurant Style Mexican Rice
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- เผยแพร่เมื่อ 11 พ.ค. 2018
- Learn how to make authentic Mexican rice just like you get in a Mexican restaurant. Light and fluffy and slightly smoky, this is great as a side to tacos or enchiladas or use as an ingredient in homemade burritos. You'll never buy Spanish rice in a pouch or box again!
What you'll need:
1 cup long grain white rice
1/8 small onion
1 clove garlic
1 Tbsp tomato paste
1 3/4 cups water, divided
1 tsp Knorr caldo de pollo
1/2 tsp salt
3 Tbsp corn oil
In a blender or food processor, puree tomato paste, onion and garlic with 1/4 cup water.
In a medium heavy bottomed saucepan, heat corn oil over medium-high heat. When it's hot, add rice. Cook, stirring constantly, until golden brown and smells toasty.
Add tomato paste puree to rice and cook, stirring constantly 1 minute.
Add in remaining 1 1/2 cups water, caldo de pollo and salt. Bring to a boil.
Once boiling, cover, turn heat down to lowest possible setting and simmer 20 minutes. Do not lift lid!
When 20 minutes is up, turn heat off, lift lid to release excess steam and heat and recover. Let rest 10 more minutes.
When 10 minutes is up, fluff rice with a fork and serve.
Makes about 3 cups of authentic Mexican rice. Served 4-6. Enjoy!
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I am Russian living in America eating Mexican food made by a Chinese guy...... What a country...
😂
A true American melting pot. Please enjoy our cuisine.
Yakov Smirnoff: "What a country!"
That's true! Once you make a dish as good as this, you'll readily see that there's no comparison between that and anything store- bought!
came for a rice recipe, learned how to use a mason jar on a blender.... Gold!
Ikr? That was cool.
Jason C. Yeah, WTF was that? I's going to try both the blender trick and the recipe... Take care!
I know right
Jason Cameron 😂💀
Noooooo! The wifey bought one of those new square bottom blenders.
This is an automatic restaurant recipe. It is mild and cheap to make with very few ingredients. The reason it is mild is because it is paired with highly seasoned foods. My second career was as a chef and I have extensive culinary training. More ingredients are not better and they complicate the end product, making flavors confusing and less versatile. I loved your recipe. Thank You!
I honestly clicked on this video just to see what wild things people put on rice to make that "Mexican rice" people like in restaurants. But I was surprised to see that you actually made real authentic rice that my mom and grandmother have made for years. Great job
Uyj
This I why I love Crouton Crackerjacks channel!! It’s exactly the recipes we are looking for with the exact flavors.
My mom and every other Mexican mom I know use canned tomato sauce instead of paste and if half the time they used chicken broth from when they cooked a chicken that week or if they ran out if Knorr.
@@oeff7744 actually my mom and myself we use fresh ripe tomatoes
This really is a great recipe.....🤤🤤🤤🤤
I’ve been part of a large Hispanic family for 30 years and have never tried to make any Mexican food...until tonight. I followed the recipe exactly as presented in the video and the rice turned out perfectly! My Latino husband said that my rice tonight turned out better than when he’s made it. It was super easy to make, delicious and I’ll definitely be making it again!
Thats crazy
Thanks white girl! We needed the white advice
The Holy Grail. Finally. This is IT. No other recipes to look at. It tastes and feels EXACTLY like the rice we get in our favorite Mexican restaurants. It's literally perfect. Thank you!
I’ve been buying sides of rice for years from a local Mexican restaurant because I couldn’t find a recipe that tasted right. I finally found it here! I made it as a side for dinner tonight & it turned out perfectly. It tastes great & will save me money. Thanks so much!
Thank you for making this video easy to watch without any extra stuff in it.
I was so sceptical of this since this is almost exactly how I've always made my rice and I can get it to taste good but it's always wet and sticky, never fluffy. Then you get to the end... The only thing I haven't done was that extra 10 minutes! Oh my goodness! Thank you! After all these years, you may have finally solved my problem!
As a Mexican, I approve this rice! Good job!!!
We use cumin. It's better when you mash it in the mocajete along with the garlic. We probably use a little less tomato paste. But this recipe is pretty good.
I do too. Except in my family we just skip the blending, chop up the onion and garlic and toast it with the rice, and then add plain tomato sauce. But yea, the rest is the same
But peas bell peppers onions
He forgot to add them
@@rayd3657 I like peas, carrots, potato (tiny chunks) and lima bean
My family has never added the peas and carrots lol. But I've had it with it. Delicious either way!
I use this recipe so much that every time we go to a Mexican food restaurant my husband complains that the rice isn’t as good as mine 😂😂
That’s a good hubby 👏
Homemade rice it’s always better
😂😂😂
he lying, lying. jk
lmao great!
I’m Japanese...gotta wash my rice lols 😂 it came out great! I use caldo de pollo and caldo de tomate in everything I make now!
Yep! Whenever I make rice 🍚 I also add both caldo de pollo and caldo de tomate. I was also taught to chop a tomato 🍅 and a clove of garlic 🧄 and throw it in there.
Im mexican and making sushi rice 😂 the irony huh
Some recipes of french fries or hash browns call for the potatoes to be soaked in water because it gets rid of the starch. Why? I think because it affects the end result. The fries supposedly turn out crispier or is that the hash browns? Rice is the same. Rinsing it a few times Does Affect the final product. I like the final product, that difference you get for rinsing/soaking potatoes for certain dishes, for my rice.
@@mirrortoyourweakness9769 Soaking fries helps remove the starch from the potatoes and keeps them from sticking together and also helps them be more crispy
Im hispanic mexican american aaand I love everything japanese ! Cant make perfect rice balls OR perfect mexican rice ( which is why im here lol ) . Good luck in your cooking endeavors !
I’m Mexican and I approve of this recipe. Pretty spot on to authentic but with Mexican rice everyone or every family has their own tweaks and what not for their rice. I’m so glad you didn’t put a ton of cumin and chili powder in it and called it “mexican” like most people do. 😁
Real mexicans HATE cumin lol!!
@@ColorFusical yup I don’t yytyqty t to
Rm you are awesome can we be friends OK... You really inspired me. I love Mexicans
I’ve seen Mexicans on TH-cam put cumin and/ chili powder into their rice though.. so who wrong and who’s right?
Now I am in search of the mexican restaurant white cheese dip.
I’m Mexican and all I can say is you did great. We usually cook the onion and garlic with the rice it give off its flavoring and the smell is amazing. But this recipe is great for the Beginner cook
Kermit Donatello I make my mom blend it because I don’t like onion 😭
Lousy Same here, I don’t onions, but If you cut it small enough it will dissolve while it’s cooking
Kermit Donatello Do you use the blender to cut them small, or do you just hand-mince them? I'm a total beginner to cooking as well
I do the same! I add hand chopped onion & garlic to the rice, as well as corn😊
mince them
Nice recipe... different households actually do different things. First off, depending on the rice, you want to make sure it’s clean. An absolute must at our household. Rinse the rice and let it dry out in a strainer. It’s the first thing you do so the rice will be dry by the time it’s time to toast it. Wet rice will stick to the pan.
Not talked about here; assuming you’re using long grain rice, it’s important you keep a 1:2 rice water ratio if you want perfect rice. (Two parts water for every one part rice.) Keep this in mind and you can make as little or as much rice you want.
The sauce here is good, but know your alternatives. You actually *can use a small can of tomato sauce, but you don’t blend it in; you add it to the rice once it’s toasted, rinsing it out by filling it halfway with water. When you do this, blend in one or two small Roma tomatoes in with the onion and garlic.
It’s possible to nix processed tomato sauce/paste all together. Blend three Roma tomatoes, or two medium-sized tomatoes with the onion and garlic, and you don’t have to use the canned stuff.
Also, this is just my own opinion, but you used too little onion in this video. We each have our tastes, but 1/4 of onion is the standard. Me, personally, I love onion, so make it 1/3. I like to cut 1 or 2 small slices from this and keep it separate to add directly to the rice as I’m toasting it so it sucks in extra onion flavor. If you do it, add it halfway after you’ve added the rice to the oil, otherwise it will toast black.
All Caldo de Pollo is is just chicken bullion concentrate, so you can use alternatives that aren’t Knorr. Knorr also makes it in measured little cubes, so you can add that to the rice instead of a tablespoon of the powder stuff.
My mother used to save chicken stock and use that instead of the water + Knorr sometimes.
Last tip; before covering to boil for 20 mins, always taste the soup for saltiness, especially if you’re using just chicken stock. A teaspoon of salt is often needed. Make sure you don’t over-salt it! I’ve made that mistake before.
Great video, thanks for helping spread Mexican culture!
Joe you make it exactly as I do!
Mine is always perfect as I’m sure yours is. This guy was short on the water ..even with the small amount he used in the blended. 1 to 2 is correct!❤️
I enjoyed reading your additions! Thank you!
So if I want to make two cups to e, I use 4 cups water? I am going to follow your instructions on the tomatoes and onions 😋 thanks!!
Make your own video lol this is homeboys video !
Thanks so much for the tip !
I’m a sucker for Mexican rice and my mom could never make it. Never thought to TH-cam it. Made it on my own and I’m impressed how accurate this recipe is! I never need to ask my friends moms to make me rice to go! ❤️❤️
I am Mexican and this recipe is the same I do(your rice came out great)
I approve this message.
Diego Martinez mine is slightly different he missed a step when frying the rice, you add a yellow Chilli and a clove of minced garlic and a little bit of minced onion and you fry the rice together with those ingredients and it makes the flavor much better
I approve this msg too. But personally I like using fresh jitomates in my mixture. Yum!
carii 626 yeah fresh jitomates make the rice have more taste
Me too
Directly from México giving my full approval to this recipe. That's the way I make it. P.S. .... Don't be away too long. We miss you when you are not putting videos every week.
Thank you so much for this recipe! Making this now, hopefully my picky fussy Mexican husband will enjoy this! 🍚🇲🇽
It’s really so important to follow the directions. It comes out so delicious every time. Friends have complemented that it’s better the restaurant. Thank you for the recipe !
“THERE IS NO SUBSTITUTE FOR THE CALDO DE POLLO”! Hahaha I can say that is really the secret ingredient! Good job on the rice - it looks perfect!!
Real caldo de pollo (chicken stock) is the perfefect substitute. In fact, I use Knorr only when I don't have homemade chicken stock.
@@hugosapien3705 we dont hv knorr caldo de pollo in our country. How to substitute? Just with chicken stock? Thank you
@@shesellsshop641 A good homemade chicken stock is the best option. In most countries you can find chicken boullion powder or boullion cubes. That's what Knorr is.
@@hugosapien3705 yes i'm familiar with chicken boullion cubes but it says in the video it wont be the same as caldo de pollo. Thanks i'll try chicken stock.
@@hugosapien3705 I couldn't find the chicken knorr boulion, but found tomato with chicken flavor, will that work for it???
I cannot recall ever leaving a review for a recipe I've tried from TH-cam BUT this recipe I tried after trying mexican rice a number of failed times and I must say THIS recipe is spot on. It is a perfect balance of flavors. Although I did wash my rice because it's just what I do with rice and I added a half of habanero pepper to the tomato blend, I followed the rest of the recipe and this one is a keeper!
😂😂
this is amazing. better rice than some mexican restaurants i've been too.
I've been making this rice for over 2 years and have never been disappointed. I've shared it with enough people now that people at church will always tell me if you're making rice for anyone. Make a double batch. Make sure you give me some. So today I find myself making 4 batches, to give to different people. Everyone loves this rice.
Thank you for the most delicious recipe. This recipe was spot on to our favorite local restaurant. This rice is fluffy, every rice grain is separate, and doesn’t stick together. This has to be the best rice we’ve made at home. To me it taste like authentic Mexican rice.
THIS WAS SOOOO GOOD. THANK YOU!! I’ve literally never been able to get the exact recipe from anyone in my family. This was perfect!!
I cook a lot but cannot ever get Spanish rice right, and it’s one of my favs. Thanks so much for being so descriptive. (only tomato paste,use a thick pan, lift the lid,etc.) so helpful
@@RRRR-ed1lp thanks for the info, google says something different so that’s interesting
spanish rice is cooked with saffron, but as you do with only tomato is good.
You can buy tomato paste in a tube ( like toothpaste comes in) that way you don't have to open a small can of tomato paste for such a small amount. Unless you use it right away. ✌️
@@Hummingbirds2023 Those tubes have been a life saver. Bravo to whoever thought of it!!
@@naturallylii Google may be wrong because Mexican rice comes from Mexico and Spanish rice comes from Spain which is in another continent than Mexico.
Easiest and best recipe for Mexican rice by far, thank you . I have made this several times and every time it is perfect.
Your white rice recipe that's prepared on the stove top has been my go to recipe for white rice. Now your Mexican rice recipe which I just made, will be my go to for Mexican Rice. Once again...great job and thank you. I've tried countless Mexican rice recipes and this is my favorite by a mile. Keep the great vids coming.
You can use 1/2 tsp, of cumin powder in the rice.
Omg I had no freaking idea you could use just any freaking mason jar with a blender THIS CHANGES EVERYTHING!!! Great video and recipe also, thank you.
Yes it does work!!!!
Wow cool!!!👍
yeah, NEITHER did I. I'm glad to know this also. AND i use Better Than Boullian" now on all my rice, Mexican recipe or NOT.
I made this tonight using your base recipe with my own touch and mixed black beans in it and it came out superb but I did wash my rice too. I added cumin and oregano. Thank you for starting me off. I made a simple salad of onions and tomatoes with lime juice, olive oil,cumin and oregano and at serving spread it over the rice and beans. Came out really really good, thank you again.❤️❤️❤️
My grandfather and great-grandmother were from Mexico and I learned to cook from the both of them. So the addition to the chicken bouillon (caldo de pollo) is something I have not seen before in cooking spanish rice really. Most people I know will use a molcajate (or a motar and pestle) to grind up cumino seeds and garlic together adding it into the rice once it has been browned. The cumino gives the rice that nice smokey flavor. (a 1/2 to 1 tsp of cumin depending on how smokey you want it) But, your rice looks great, and has that nice color to it. Kudos.
I needed a revamped Mexican rice recipe and this is amazing! Just like my Grandma's rice was. Gracias!!
Just made your recipe, everything turned out perfect! I have struggled to get that fluffiness in my rice for years. This is the fluffiest most beautiful Mexican rice I have ever made! Thanks so much for putting this on line!
Can I use tomato sauce if so how much
The rice turned out amazing and very fluffy, much better than restaurant rice in my opinion. Thanks for the recipe.
Made this rice, doubled the recipe and came out absolutely perfect! Fluffy light and light subtle flavor. My go to recipe from now on. 👌
I love this recipe. Finally found the recipe to cook one of my favorite dishes. 👌🏾
I made this last night and it was great! It was the first time I could replicate that wonderful fluffy texture. This recipe just became a staple in my house!
I just made this and it was better than the restaurant!!!! Thank You!
Every time I’ve tried one of your recipes, they never let me down! Thanks!
I'm making this right now! I have 16 more minutes before I have to let the steam out. It's already smelling so good in my kitchen! I hope it's as good as it looks and smells 😋
100% ACCURATE! just like my mom taught me ......awesome!!!!
Very authentic good job 👍
I made this for my family tonight and everyone loved it!! Thank You❤
Made this the other day. Turned out PERFECT. Thanks for sharing the recipe!!!!!
You're the real MVP, it turned out AMAZING. I substituted the last tablespoon or 2 with lime juice instead of the full quarter cup of water and added some cilantro. It was full of flavor!
This is the third time I have made this, and it came out great every time. My family loves it! Thank you a thousand times!
I followed your video to the letter and I made this killer rice. My wife and I thank you! 10/10
I'm Mexican and i was able to learn how to cook rice with this video.
Thank you! 😊😋
Ernesto Brooks lol
Just made the rice this morning and I'm in love. This will be my go to for Spanish rice. So glad I went with this recipe. ❤️❤️❤️❤️
It’s Mexican rice...Spanish rice is completely different.
Best Mexican rice recipe of all ! Ty for the recipe
Absolutely love this recipe, the only one recipe I use for rice. My Mexican husband loves it. Thank you.
Thank you, this is very similar to my grandma's recipe. She always toasted the rice too, but would add chopped onions while toasting. Then would add chicken broth, cover, and like you said, don't touch for 20 min! Comes out perfect every time!!
I never knew I could use my mason jars with my blender. Great idea. I loved this recipe for making the same Mexican rice my mother taught me to make but we didn't add the Caldo de Pollo. We just added chicken stock or just plain water. Turns out a little less rich but still good enough. I like the simplicity of this recipe. Thanks Mr. Crackerjack!
I literally come back to this video every time I need to make rice. It always comes out perfect!
I’ve been watching so many videos on how to make the perfect fluffy spanish rice! Ive never had any luck until i watched your video today! Thank you so much!!!
100% Mexican aproved, the real deal here no BS ingredients or crazy steps , legit👏👍🇲🇽🇺🇸
This came out perfect for me. The recipies I tried before the rice was undercooked and mushy. This was perfect!!!
Made it tonight. Added a little cilantro as I love it in Mexican food. Turned out absolutely perfect. Thank you for the simple and good recipe.
The best Mexican rice recipe on TH-cam. Thank you.
Thank you so much for this, you explain things so well. Now I have to make. Thank you again.
Just made this, wow the amount of flavour was amazing considering how few ingredients and well worth the effort of toasting the rice first. I added some Chipotle chilli flakes and wow! Thanks so much for posting
This is by far the best rice !! Thanks
Finally! I've always struggled with making this rice. Thank you for the video. Can't wait to try this. Looks great!
I have been scouring the internet for this recipe for literal YEARS. The Mexican rice is the best part of a Mexican restaurant meal to me, and I've never been able to replicate it at home (and you're right that the stuff in the box isn't the same, and "Spanish rice" isn't the same). I'm going to make this the first chance I get.
stormbob perhaps it took you years because you never searched for the recipe in Spanish
Consider making Mexican friends
stormbob ask any Mexican grandma and she’ll happily tell you how to
I love this recipe. I substituted chicken broth for water and added a small can of El Pato (yellow can) after I added the Caldo de Pollo. Every week I make this rice, there's none left! Thank you!
I doubled this for a larger group and followed the recipe exactly. It came out perfect, fluffy not stuck to pan and delicious. Will make again and again. Thanks!
I doubled everything but the canola oil, I use 3.5 TBS. Been using this recipe for 4 years now.
I’m making this again today. This is the ONLY Mexican restaurant style rice I make. It comes out perfectly EVERY time. Just follow the directions. I was never able to make rice properly until following CCJ’s recipe.
Love this, simple, great job. I will try this, sometimes I am in the mood for cumin, so I will add a 1/4 tsp, and maybe another day 1/8tsp, and like someone else suggested fresh cilantro and green onion. Thank you for sharing.
Tried and turns out this is going to be my go-to snack meal lol
Love it! Thanks.
This rice comes out so well and literally is the best rice, just like my favorite mexican restaurant!
I just made this today for Fathers Day and omg soooo delicious it’s perfect ! Thanks for sharing
This changed my life. My son thanks you !
Thank you! I'm going to make this soon. 😊
This seriously is the best Spanish rice ever! Huge fan, it's now my "world famous" rice I make at home. Thanks a bunch!
As a novice cook who is, for the first time in my life, learning to cook homemade meals, I want to extend my appreciation for your very detailed explanation of the cooking process.
Because of your thorough recipe explanation, tonight I have made a batch of Mexican rice for New Year's dinner tomorrow for my family and friends.
Thank you and Happy New Year!
Thanks im learning how to cook and your really helping😊
Made this for my Mexican gf and she was surprised that I made Mexican rice better than her aunts. She loves it and wants me to make it all the time
This is the best Mexican rice recipe! I’ve made it a few times now & probably will make it
That was awesome!!! Best rice I've had on my first attempt, and it's only going to get better with practice...just wow.
My family and I LOVE this recipe. I’ve made it several times now - your version - although, only today did I finally get around to buying Caldo de Pollo. 😆 ... our Mexican Rice is gonna be even more awesome tonight.
i also cook the rice with some butter
Just made it. I recommend this to everyone! We're in love thank you for a simple, delicious 😋 side dish(;
This is the very best Mexican Rice I have ever made and I have ever tasted! Thank you so much for sharing your recipe.
I love this recipe. Thank you Tracey from Austin Texas
I have wanted to make Mexican rice for a long time, finally I have a great recipe. Thanks.
Guy Davis he skipped some important steps
@@veronicapasaye6018 How about the cumin?
Bro!!!! I was your 500,000th subscriber!!! Congrats 🍾🎉
Thank you so much!
Lucky
You win!!!.......Absolutely Nothing!
I’ve never been able to make rice and FINALLY, with this recipe, I was able to pull it off perfectly. And it’s delicious! Thanks!
I followed this recipe and i have to admit my rice was delicious and fluffy.
Como dice Coldo do pollo me encanta jaja, saluditos desde México. 🇲🇽❤️
I made this last night and it was fantastic! You’re so good at making it again tonight. I served it with homemade enchiladas. Thanks for the recipe!
I love this recipe and make it often
Super delicioso. Gracias
I love your channel so very much. I make many of your recipes and have even taught my daughter how to make some. Thanks so much. Always look for a video from ya. Happy weekend!
This is a such a great recipe. I used to make it this way but my family has switched to organic so I looked up a few authentic mexican rice recipes and found some that added cumin to chicken bouillon powder, tried it, and it worked beautifully! So now I make this by adding 1/8 tsp of cumin to 1 tsp of chicken bouillon powder and it tastes exactly the same thank God! So for anyone who can't get the Knor Mexican Chicken Bouillon this is a delicious solution, enjoy!
I don't like processed bullion cubes/powder (msg, too much salt, yellow dye... yuk!) and prefer to use Better than Bullion so thank you for the tip on adding cumin!
@@mickandem1543 I LOVE Better than Bouillon paste! I always add it to the broths in my recipes. I had to turn this into an organic recipe, so when he mentioned that we had to use Caldo de Pollo, since it's not organic I had to improvise so I decided to go with the closest thing to it and mixed organic cumin and organic bouillon powder and it worked beautifully, but I'm sure the Chicken Better than Bouillon paste would be delicious too! (I'm trying it next time!)
Omgosh! I just made this and it was fantastic. I have loved the Mexican restaurant rice for years and wondered how it was made. I never knew it was this easy. Absolutely loved it and did not disappoint. Wife loved it too. THANK YOU for sharing this recipe. It will be a stable in our home.
Love how you used the mason jar on the blender! Love the rice!
I love this recipe.! It is just like a fine mexican restaurant’s rice. It is fluffy ,tasty and not sticky. I was doing wannabe mexican rice, whiich was calroce rice and 1/2 a jar of mild salsa in an asian rice cooker. It was so funny to see the faces of my family when they ate that. LOL But, now I can make the real deal & we don’t have to drive to resaurant to get it. Yummy ! Thank you for sharing this Mexican Rice recipe!
Yeah same here, I'm a vegan and the recipes never work out, so I have to use the ones that call for salsa or whatever which are okay but not right, and they cost too much for a budget food
As i was watching i was thinking "Donde esta el caldo de pollo?" 🤣🤣🤣🤣
Hahahahaha...me too!
Sameeee!!
The Cholo Geek Thanks Happens. No. Hi. Bye
You use chicken stock?
@@AlexGoBro thats chicken stock foo lol
Back to your recipe though CC, this is the most amazing learning video I have seen for mason jar adaptor for my blender, and the best easiest restaurant fluffy dried Mexican rice I have seen yet. Gracias.
This is EXACTLY what I’ve been looking for. I just haven’t had the ability to word it properly enough to find this masterpiece video. Thank you SO much. I’ll be trying this very soon.